RRP$25
King + Yarra Valley, VIC
Ah, Gamay and Pinot. It's a good blend, if you've never had it., and worth seeking out. Again, I wish that these summer releases had come to me during the summer months, but it is what it is. Trying this on a cold, raining, early autumn day probably doesn't give the wine the context it deserves. Made from 75% Gamay from King Valley and 25% Pinot Noir from Yarra, with 10% whole bunches used during fermentation.
It looks the part, with a pale, clear and vibrant plum colour. Simply looking at it makes me salivate - the colour is on point for the light dry red style. The nose isn't as lifted or fragrant as I expected and, instead of getting a flirty, fruity number, you get something quite moody. There is some plum and some strawberries, but also red earth, cedar and dried twigs. With a pinch of peppery, exotic spice, it almost feels autumnal. Almost. It's delicately structured, with delicate acid and delicate tannin playing off against each other. I'd call it a soft, easy drinker, with macerated strawberries, fresh herbs, red blossoms, mulberries and leaf litter. It isn't going to win awards for Best Red, but does the job and it does it well.
Rating: ★★★☆
Classic, Weird or Funky? Classic. Think of Passe-Tout-Grains - the French have been doing this for years.
Have it with? Teriyaki. This would be a scorcher of a wine to have with teriyaki.
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